Expand bloom section and move bypass to the end

app/(aspects)/coffee/percolation/page.mdx

@@ -2,35 +2,15 @@
 
 ## Bloom
 
-The main goal of blooming is to degass the coffee. The bubbling up of CO2
-insulates solubles (decreasing yield) and contributes to channeling (decreasing
-uniformity of extraction). The blooming pour doesn't need to prioritize high
-yields as to not release aromatics too early, so [some professionals][SamoBloom]
-advocate for a cooler bloom.
+The main goal of blooming is to quickly degass the coffee. The CO2 generated
+during the roasting process will otherwise generate bubbles, which insulates
+solubles (decreasing yield) and contributes to channeling (decreasing uniformity
+of extraction). The blooming phase doesn't need to prioritize high yields - as
+to not release aromatics too early - so [some professionals][SamoBloom] advocate
+for a cooler bloom, that is around 60~70 °C.
 
 [SamoBloom]: https://www.youtube.com/watch?v=eVF7DOxOUFA
 
-## Bypass
-
-It's when water goes around the beans, instead of through. The higher the water level relative to the coffee bed, the more bypass in a regular filter.
-
-No-Bypass Filters
-It's a concept around pour-over coffee.
-
-Some of the water goes side-ways in the filter and around the coffee.
-That water is called bypass water.
-
-The more water goes through coffee, the more solubles down the cup.
-Less bypass means more effective and efficient extraction.
-A stronger extraction.
-
-Aeropress is zero-bypass, espresso as well.
-But water doesn't want to go through coffee, it takes pressure.
-
-Models:
-Tricolate
-Next Level
-
 ## Recipes
 
 ### Matt Winton's Five Pours ~ James Hoffman's Single Cup V60
@@ -53,25 +33,6 @@ single-cup brews by James Hoffman ([JH1][]).
 4. Pour another 50 g, rest until 1:40
 5. Pour the remaining 50 g and swirl
 
-### Lance Hedrick's Vibrant V60
-
-A recipe that prioritizes vibrancy and fruity notes instead of clarity and high
-extractions. According to [Lance](https://www.youtube.com/watch?v=rAdgJNK0csc),
-it's also forgiving of conical burrs because it aims to capture fines on the
-sides of the filter through controlled agitation.
-
-- Boiling water
-- 1:17 ratio (e.g. 18 g coffee, 306 g of water)
-- Grind size of 5.5 on the K-Plus
-- Rinse filter with strong tap stream to minimize air pockets
-- Loose divot in the center
-
-1. Bloom with 3x dose doing a spiral from higher up (2 minutes rest)
-2. Swirl aggressively ensuring no clumps on the walls
-3. Pour doing a spiral from higher up up to 1/3 of the total brew
-4. Pour the remaining 2/3 in a spiral down closer
-5. Gently stir the upper layer of the liquid until it finishes draining
-
 ### Kissaten Coffee Dome - 喫茶店 コーヒードーム
 
 An unnamed and very pretty technique traditional in Japanese coffee shops,
@@ -84,9 +45,30 @@ marketing, though the science justifying that name is controversial.
 - 80-85 °C water is enough for such high dose and darker roast
 - Minimize stirring by pouring very slowly and very close (about 1 cm high)
 - Grind size about a bit coarser than a normal V60 grind to speed up flow
-- Rinse/pre-heat filter & shake coffee grinds flat beforehand
 
 1. Bloom with 2-3 x dose in slow spirals (10-30 seconds rest)
-2. Pour at the center **up to** 1/3 of the total brew (let it drain for 5 seconds)
+2. Pour at the center up to 1/3 of the total brew (let it drain for 5 seconds)
 3. Pour the remaining 2/3 in a slow spiral up to a ~2.5 cm diameter
-4. Let it drain only for 5 seconds, then remove brewer
+4. Let it drain only for 5 seconds, then remove brewer interrupting drawdown
+
+## Bypass
+
+It's when water goes around the beans, instead of through. The higher the water
+level relative to the coffee bed, the more bypass in a regular filter.
+
+No-Bypass Filters
+It's a concept around pour-over coffee.
+
+Some of the water goes side-ways in the filter and around the coffee.
+That water is called bypass water.
+
+The more water goes through coffee, the more solubles down the cup.
+Less bypass means more effective and efficient extraction.
+A stronger extraction.
+
+Aeropress is zero-bypass, espresso as well.
+But water doesn't want to go through coffee, it takes pressure.
+
+Models:
+Tricolate
+Next Level